Pepper Sweet Etiuda

Pepper Sweet Etiuda.  Tasty and vibrant Sweet Pepper ‘Etiuda’ adds colour and flavour to both fresh or cooked dishes. Ideal for picking through the summer months as and when required and eating raw in salads, sandwiches or for dipping. Also a great pepper for cooking with, delicious roasted whole, stuffed, used in stir-fries or chillies. Starting green before fully ripening to orange-red, a continuous crop and versatility to be used in so many different ways means that your harvest can be put to good use all through the summer season and into early autumn.

Height: 75cm (30”). Spread: 45cm (18”).

February – April

July – October

How to sow
Sow Chilli Pepper seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a temperature of 20-25C (68-77F) for up to 14 days. Do not exclude light as this helps germination.

When seedlings are large enough to handle, transplant into individual 7.5cm (3”) pots of compost. Provide a night time temperature of 16-24C (60-75F) and around 24C (75F) in daytime. When plants are well grown and all risk of frost has passed, transplant them into grow bags and containers, or plant them in well prepared beds of fertile, moist, well drained soil in a sunny position at a spacing of 45cm (18”) apart. Chilli peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of 7 to 10 days prior to transplanting them.


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